Eddie Hernandez's Salsa Fresca

April 27, 2018

Kory Cheshier

The terms salsa fresca (“fresh sauce”) and pico de gallo (“rooster’s beak,”) are often considered one in the same, but they have different tastes and purposes. I chop the ingredients for pico de gallo by hand, but I pulse the salsa fresca ingredients in the food processor so that it has a smoother texture that’s better for dipping chips.

Ingredients

2jalapeños, stemmed (remove some or all of seeds and membranes for less heat)

1/4 cupfresh cilantro, chopped

2 tablespoonswhite onion, chopped

4large tomatoes, quartered

1 teaspoonwhite vinegar

1/2 teaspoonsalt

Preparation

1. Process the jalapeños, cilantro, and onion in a food processor until finely chopped. Add the quartered tomatoes and process until the mixture is fairly smooth but still has some texture. Do not overprocess.

2. Transfer to a small bowl, add the vinegar and salt, and stir to combine. Taste and adjust the seasonings as desired. The salsa is best served within a few hours of making it, but it will keep in the refrigerator, covered, for 3 days.